Grilled Chicken with Peach Salsa
Juicy grilled chicken meets a bright, sweet-heat peach salsa for a fresh weeknight dinner. Simple ingredients, big summer flavor.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts pounded to even 1/2-inch thickness
- 2 tbsp olive oil for the chicken marinade
- 2 tbsp fresh lime juice for the marinade
- 2 tsp minced garlic
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp black pepper
- 1.25 tsp kosher salt for the marinade
- 2 cup ripe peaches, diced
- 0.5 cup red onion, finely chopped
- 1 tbsp jalapeño, minced seeded for less heat
- 0.25 cup fresh cilantro, chopped
- 1.5 tbsp fresh lime juice for the salsa
- 1 tsp honey
- 1 tsp olive oil for the salsa
- 0.25 tsp kosher salt for the salsa
Instructions
Preparation Steps
- Whisk olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper in a medium bowl.
- Add chicken and turn to coat well. Marinate 15–30 minutes while you make the salsa.
- Preheat grill to medium-high heat and oil the grates lightly.
- Combine peaches, red onion, jalapeño, cilantro, lime juice, honey, olive oil, and 1/4 tsp salt in a bowl. Toss gently.
- Grill chicken 5–7 minutes per side, or until an instant-read thermometer reads 165°F.
- Rest chicken 5 minutes on a cutting board to keep juices in.
- Slice chicken and top generously with peach salsa. Serve right away.
Notes
Variation: Add diced avocado to the salsa, or swap in nectarines. For smoky flair, char the peaches briefly on the grill before dicing. Leftovers keep best with chicken and salsa stored separately; refrigerate up to 3 days.
This recipe is an original creation inspired by classic Grilled Chicken with Peach Salsa flavors. All ingredient ratios and instructions are independently developed.